Is there anything better than a crunchy on the outside, chewy on the inside, sweet and salty peanut butter cookie?
I don’t think so. In fact, they’ve been going like potato chips in this house. That’s the only way I can explain the ease with which my boyfriend and his friends grab them as they pass by. It’s almost as quick as a reflex, hand out, in mouth, cookie gone, immediate sense of comfort and well-being sets in- just like the one setting in with me now, taking a bite as I write this.
I take it as a good sign that boys like these cookies; a sign that they just the right mix of salty and sweet, not too decadent but perfectly comforting. I made a half batch on Friday, froze the rest of the dough and by Sunday I was defrosting it to make more- and you will be too. 
Best Peanut Butter Cookies
- Total Time: 41 minutes
- Yield: 24 cookies 1x
Description
These peanut butter cookies are perfectly crunchy on the outside and chewy on the inside, with a delightful balance of sweet and salty flavors.
Ingredients
- 1 1/4C All Purpose Flour (12 oz/284ml)
- 3/4 tsp Baking Soda (.22oz/4ml)
- 1/2 tsp Baking Powder (.14oz/2ml)
- 1/4 tsp Salt (.73oz/1ml)
- 1/2 C Unsalted Butter, Softened (4oz/6.3g)
- 1 C Crunchy Peanut Butter (8oz/12.6g)
- 3/4 C Sugar (6oz/9.45g)
- 1/2 C Light Brown Sugar (4oz/113.4g)
- 1 Egg, Room Temperature
- 1 tbsp Milk or Water (.5 Fl. oz/15ml)
- 1 tsp Vanilla Extract (.16oz/5ml)
- 1/2 C Peanut Butter Chips (3oz/118ml)
- 1/2 C Chocolate Chips (3oz/118ml)
- Small bowl, bottom covered in sugar.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In another bowl, beat the softened butter until smooth and creamy.
- Add the crunchy peanut butter to the butter and beat until well combined.
- Mix in the granulated sugar and brown sugar, beating until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a tbsp or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with a fork, creating a crisscross pattern on top.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use crunchy peanut butter to add texture.
- These cookies can be stored in an airtight container for up to a week.
- You can freeze the dough for later use; just defrost before baking.
- If you prefer a softer cookie, reduce the baking time slightly.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8
- Sodium: 120
- Fat: 9
- Carbohydrates: 15
- Fiber: 1
- Protein: 3
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
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- Sicilian Orange Cake
Frequently Asked Questions
Does this recipe require crunchy peanut butter or can I use smooth?
The recipe calls for 1 cup of crunchy peanut butter and the notes say to use it specifically to add texture — the article also calls out the sweet-and-salty balance as key to the cookie’s appeal. Smooth peanut butter will produce a more uniform crumb, but you’d lose the textural contrast that gives these their character alongside the ½ cup of chocolate chips and ½ cup of peanut butter chips.
Can I freeze the dough to bake later?
Yes — the article describes making a half batch, freezing the rest, and defrosting it to bake more the next day, calling it something “you will be too.” The notes confirm you can freeze the dough and just defrost before baking; no changes to the 350°F (175°C) bake time of 10-12 minutes are needed.
What does pressing a crisscross pattern on top of each cookie do?
The fork crisscross is a classic peanut butter cookie technique that flattens the dough ball so the cookie bakes evenly rather than puffing into a thick dome. Because this dough uses both baking soda and baking powder, it has plenty of leavening — the fork press ensures the cookie spreads to the right thickness for the crunchy-outside, chewy-inside texture the article describes.
How many cookies does this recipe make?
this recipe looks great!
i can’t get PB or choco chips where i live, if i omit them from the recipe, do i need to alter anything else?
Nope! But you might want to try getting a bar of dark or semi-sweet chocolate and hacking it up into chips!